Description
Experience the warmth and comfort of Venezuelan sweet corn cachapas, a delightful blend of sweet corn and creamy cheese. Perfect for breakfast or a snack, these cachapas are sure to impress with their crispy edges and gooey interior.
Ingredients
Scale
- 400 g canned sweet corn, drained
- 1 large egg
- 35 g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 250 g buffalo mozzarella cheese, sliced
- 2 tablespoons unsalted butter
Instructions
- In a blender or food processor, combine the drained sweet corn, large egg, all-purpose flour, salt, and sugar. Blend until the mixture is mostly smooth, but retains some texture from the corn kernels, about 30-45 seconds.
- Heat a large skillet or griddle over medium heat for about 2 minutes, then add the vegetable oil, ensuring it coats the bottom evenly. The oil should shimmer, indicating it's hot enough.
- Using a ladle, spoon approximately 60 ml (1/4 cup) of the batter onto the pan for each cachapa, spreading it into a round shape about 1/2 inch thick. Cook for 3–4 minutes until the edges turn golden and the surface begins to bubble slightly.
- Carefully flip the cachapa using a spatula, cooking for an additional 3–4 minutes until both sides are golden brown and crisp. Avoid pressing down too hard to maintain the fluffiness.
- Once cooked, place several slices of mozzarella cheese in the center of each cachapa. Fold it in half and let it sit in the pan for about 1 minute, allowing the cheese to melt from the residual heat.
- Remove from the pan and top each cachapa with a pat of unsalted butter while still warm. Serve immediately, either plain or with a preferred dipping sauce.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Griddling
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 cachapa
- Calories: 300
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg
Keywords: For the crispiest cachapas, ensure your skillet is adequately preheated. Use a non-stick skillet or a well-seasoned griddle to prevent sticking. You can also experiment with the sugar-to-flour ratio for desired sweetness.